Ingredients
Salad Ingredients
- 6 cups cubed watermelon
- 2-3 ripe avocados, but not overly soft (2 large or 3 small/medium)
- ⅔ cup feta cheese (plus more for topping if desired)
- ¼ cup red onion, diced
- ½ cup cilantro, chopped
- Optional: arugula for serving
Dressing Ingredients
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime (approximately 2 tablespoons)
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Prepare ingredients. Cube the watermelon into bite-sized pieces. Dice the red onion finely, chop the cilantro, and cut the avocados into chunks careful to keep them firm and intact.
- Combine salad components. In a large bowl, gently toss together the cubed watermelon, chopped cilantro, diced red onion, crumbled feta, and avocado chunks to evenly distribute all ingredients.
- Make dressing. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, and sea salt and cracked pepper according to your taste preferences.
- Toss salad with dressing. Pour the dressing over the salad mixture and gently stir to coat all components without breaking up the avocado. Add additional crumbled feta on top if desired.
- Chill. Refrigerate the salad for 20 to 30 minutes to allow the flavors to meld and to serve it nice and cold.
- Serve. Enjoy the salad on its own or serve it over a bed of fresh arugula for added texture and flavor, mixing it in if preferred.
Notes
- For best results, use ripe but firm avocados to prevent mushiness.
- Adjust lime and salt levels according to your taste for a balanced flavor.
- The salad is best served chilled and consumed the same day for freshness.
- You can add a handful of arugula to the salad or use it as a bed for serving.
- Variations can include adding chopped mint or a drizzle of balsamic glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
